BEER CHEESE SOUP
This easy beer cheese soup is the perfect starter or main course!
Provided by Holly Nilsson
Categories Bread Main Course Soup
Time 45m
Number Of Ingredients 19
Steps:
- Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
- Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
- Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
- Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
- Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
- Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
- Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
- Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.
Nutrition Facts : Calories 690 kcal, Carbohydrate 43 g, Protein 20 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 130 mg, Sodium 1054 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BEER CHEESE SOUP II
This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
- Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
- Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
- Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
- Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.
CURLY'S BEER CHEESE SOUP
This recipe is from Curly's Pub located in Lambeau Field, home of the Green Bay Packers. I love beer cheese soup. This stuff is so creamy and so easy to make with easy to find ingredients. If you have an immersion blender you can blitz this right in the pan. Otherwise you can take it to your blender. Top with some unbuttered popcorn. GO PACK GO!!! :) UPDATED: I checked the recipe and it did call for 6 cans of beer, but it cannot be right. I called Curly's Pub at the stadium and got the correction from them at 2 cans of beer. The recipe they had given out was for the larger amounts made for the restaurant. 6 Cans of beer makes a bit more sense then. LOL.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté carrots, onion, celery and garlic in butter until tender. Whisk flour into sautéed vegetables and allow to cook for 1 minute while whisking constantly.
- Add beer to vegetable/flour mixture and whisk until all the flour has dissolved into beer. Add water, chicken base and heavy cream. Bring to a light simmer. Turn down burner and allow to cool for 15 minutes.
- Add cream cheese, sour cream and American cheese slices.
- With a burr mixer, puree vegetables until there are no large pieces and the American cheese, cream cheese and sour cream are completely melted. Add remaining cheese using a whisk.
- Season to taste with salt and pepper.
DARK BEER CHEESE SOUP
This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!
Provided by EMMALA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 20.6 g, Cholesterol 70.3 mg, Fat 23.5 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 14.6 g, Sodium 2008.9 mg, Sugar 4.5 g
DENNY'S CHEESE SOUP
This was a Thursday night soup for many years at Denny's. This is a copycat recipe, but tastes like I remember!
Provided by Starfire aka Wendy
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put butter, soups,mayo and Cheez Whiz in 1 1/2 quart saucepan, stirring.
- constantly over medium heat, until smooth.
- Stir in broth and season to taste.
- with salt and pepper. Stir occasionally until piping hot, but do not let it.
- boil.
BEER CHEESE SOUP
This recipe comes from a TV station's database and appears to be adapted from one of the Southern Living Cookbooks.
Provided by Mary K. W.
Categories Cheese
Time 35m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Melt butter in a dutch oven or large sauce pan over medium-low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add half-and-half and beer. Cook over medium heat, stirring constantly with a wire whisk until thickened.
- Add cheese cubes.
- Cook over medium heat until cheese melts.
- Stir in Worcestershire sauce, 1/4 teaspoons red pepper, hot sauce and salt.
- Ladle into bowls.
- Sprinkle with additional red pepper before serving.
Nutrition Facts : Calories 513.4, Fat 39.5, SaturatedFat 24.6, Cholesterol 128.3, Sodium 1752, Carbohydrate 20.5, Fiber 0.5, Sugar 6.6, Protein 14.8
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